^ 



fooh as 



them more tight. 



The hole of the bung being well flopped, 



the hot water has been put in, it {honld be ftiaken 



and turned on all fides, to be able to fee if it has vent 



^- ** * , 





in any place. 



Some pretend, that this hot water will take away the 

 tafte of tffe calks," but I very much doubt of this. . 

 In order to make this experimerit,^ it is requifite, 

 that one be firft furc that the caflcs have any bad tafte. 

 When thecafks have been feafohed and drained as dry 

 as may be, they muft be placed upon the ftillings,' and 

 there fet firm with ftones, orfome other thing, to hin- 

 der them from rolling while chey are filling. 

 The bafket that is hung up by means of a prop to re- 

 ceive snd hold the Grapes and fkins which fall from 

 the middle of the prefs into the wooden pipe, ought 

 to be well clofcd up to hinder the ftones from going 

 into the calks when they are filling ; becaufe when the 

 wine boils, it cafts out the fcum, lee, Ikins, and 

 ftones, in order to purify itfelf i and fometimes a fmall 

 quantity of thefe is fufficient to ftop entirely the holes 

 of the cafks. ■ -=■ . 



-M ..*J 



But to prevent this accident, one may nail, at the 

 fmall hole, at which the wine runs down, a fmall 

 lattice of brafs wire, the holes of which muft be very 

 fine ; then there would but a few of the fkins pafs, 

 and no ftones •, and the bafket, which is very trou- 

 blefome when one would empty the pipe, would be 

 'iifelefs.: n 







• ri ^ *- 



One may yet, for the greater fecurity, have another 

 grate, and faften it with nails, above the focket on 

 the infide of the funnel i but this grate muft be raifed 

 three or four fingers, to the end that the fkins may 





I 



■ * It Is not the fame, when the ftones are left and put in- 



■ to the tun with the wine, becaufe then they will eafily 

 force i whereas this inconvenience never happens when 

 the Grapeshave been ftoned, for this reafon it ought 

 always to be done: one is fure to have wine well 

 made, andfuch as may be kept many years without 

 fpoiling, according to the time that it has been left 

 to ferment. 



And if all our red wines were made in this manner, 

 we fhould not have occafion to fay, as it hath been 

 faid for a long time, that our wines are harfli and 

 coarfe, for it muft be agreed, that it is nothing bur 

 the ftones that gives it this bad quality \ which is how- 

 ever accidental, fuice I have offered a method to re- 

 medy it, which may eafily be put in praftice. 

 Many citizens complain, that the merchants will not 

 give a greater price for tlie wine whofe Grapes have 

 been ftoned, than for that which has not, but in the 

 mean time it is better ; it does indeed coft fomething 

 more in making it after this manner, in that it takes 

 wp m.ore time in prefTing. > '•■ ■ 

 Upon this account many citizens have difcontinued 

 the ftoning their Graphs, but I do not approve of 

 that ; we ought to fpare nothing to make good wine ; 

 and I arti pcrfuaded that there will always be found 

 merchants reafonable enough to make a diftinftion 

 between a wine, the Grapes of which have been ftoned, 

 and that which has not, not only by their tafte, but 

 in the price too. 



As the Grapes that are fermented without their ftones 

 arc fubjea to grow ropy, it is good to prevent this 

 inconvenience in gathering theni before they come to 

 their full maturity, and to give them but little fer- 

 mentation ; it can then never be too thick,' becaufe 

 the Grape ftones not being there, it is impoffible 

 they fhould force it. . ■ ," 



During the time that the wine is working in the vat, 

 one may pierce the cafks, and put into each of them 

 about a pint of water ; it fhould be boiling hot, or at 

 leaft very hot ; this will purify the veffels, and render 



I 



Ihe icrew being the moft brittle and mofl ncce/Tar^ 



part belonging to a orefs, a mafter ought always to 

 have one m reierve, ready to put in, in cafe of need. 

 In like m.anner the feet of the beams fliould be exa- 

 mined lome time before the vintage, thacthcv benot 

 rotten, for that is the place they commonly fail in ; 

 and when this happens, it is notfoeafy to ren:iedy it 

 as it is to remedy a broken fcrcw. 

 In order to make the beams of a prcfs laft a long 

 time, when they are good of themfelves, it ought to 

 be fo contrived, that they may always have the air 

 under the middle of the prefs j efpecially at the end 

 pf thefe pieces, there ought not to be either any marc 

 or earth, and therefore it fliould be hindered from 



■'i 



falling there. 



Some make a fmall piece of brick work round each 

 of thefe beams, and that is the beft precaution that 

 can be taken to make them laft a long time. 

 After the prefs has been put in order, and the wine 

 has had its degree or time in the vat that it ought to 

 have, or they can give it, it muft be put upon the 

 '. middle of the prefs. 



When it is at a great diftance from the vat, they make 

 ufe of a fcuttle or bafket,' or if it be near, of a pail ; 

 which they let drain upon a board, which bears at one 

 end upon the vat, where it is faftened with a nail, or 

 other thing, and the other upon the middle of the 

 prefs; this board fhould be bordered on both fides 

 with ledges, ftrait and well joined, and about an inch 

 in height, to hinder what drains out of the bafkec 

 from running on the ground. 



A piece of wood, with a hollow or channel about an 

 inch deep, would be much better than this board 

 with ledges, for they cannot be with" eafe fo clofely 

 joined, but that the wine will find fome "chinks to 

 run out at, which will not be in the wood thus hol- 

 lowed*; ;.;^;, ./-y - r,,..,i:;-,^. p ., ^ _ ... *'^,, "■'._.- r 



. Some, in order to empty their vats the niore eafily, 

 put in a pipci thro' which they draw the wine clear 

 through a little bucking tub made for this purpofe; 

 out of which they take the wine in a pail or pannier, 

 , to empty it into the cafks. 



For this purpofe the vat muft be fet high on a ftilling 

 or gauntry, and the earth hollowed at the place where 

 the pipe is placed. 



Before the wine is drawn off clear, you muft "always 

 begin to keep off the cover of the vat, in order to 

 i. prevent jhe wine from forcing ;■ and'this muft be 

 done in fuch a manner, that he who Empties has not 

 the trouble of lifting it up fo high to put jc in 'the 

 ^-icuttle. y^f^ ±^x n^^'^p-ti^. ^y^ii: n- ■ .^ . ,. . 

 : I own that this manner of; emptying a vat is very com- ' 

 . modious, and fhall in the following article fpeak of 

 * the inconveniency that may happen thence.. ; "^.. * 

 5 - The marc being placed on the middle of the prefs, 

 ^ they cover it with a board,' with bolfters, culh ions' 

 I ' and bags or pillows. Thqre muft be two rows of 

 theie laft, and fometimes three, when the marc is 

 thin, becaufe by how much lefs the fcrew appears, by 

 fo^much :lefs is it in danger of ^ breakiiig T and as 'the 

 marc will be thick, according as they have ordered 

 :it, there muft be fome rows of the bag's 'retrenched • 

 for it is fufficient, that there is a certairl diftance be- 

 tween the wheel and the fcrew, which would net be 

 To, if the marc Were very 'thick, or there were many 



licks.. _ [rxi:^ ,^ ur,:, \.^:,. -■ .{ji :;;;■;, ,^ 



There is no need to put the ring of the rope into the 

 hook, before the wheel has been lowered on the bao-s, 

 and that you have examined if all is .made even, and 

 that none of the bags are removed. ,, 

 Before you begin to lowpr the wheel upon the ba^s^ 

 the fcrew ought to be well Preafcd above the nut cflr 



*- 





not hinder the wine from pafllng. .. 



Before the marc is begun to be put upon the middle of 



the prefs, I fuppofe the prefs to be in fuch condition, 



that nothing is wanting of all the utenfils that is ne- 



cefTary, for it would be an imprudence to have at this 



very n~i->me:it, any thing wanting that is necefi^ary for places where it has had none. 



the making a marc. >. ^ ^ ...,_. • ■ ..-. ,:;•- - ♦ ■ 



and alfo belov/, when it touches the bags. " 

 They alfo grcafe that part of the fcrew that was with- 

 in the nut fcrew, before they have brought it down to 

 thepomt where it ought to be ; for the firft operation 

 after the plank of the axle-tree has been let down, and 

 before the loofening, the fcrew m.uft be Ibaped on the 





:.♦ :' ; 



- ^ 



White 



